Ingredients
Almond and Fresh Coriander Biscuit
100 g / 3.5 oz   Almond Flour
100 g / 3.5 oz   Powder sugar
150 g / 5.3 oz   Eggs
30 g / 1.06 oz   Bread making flour-sieved
25 g / .88 oz   Butter, melted
200 g / 7 oz   Egg whites
50 g / 1.76 oz   Sugar
50 g / 1.76 oz   Coriander, fresh

Crisp Coriander Praline
300 g / 10.5 oz   Almond/hazelnut praline
25 g / .88 oz   Coriander, fresh
100 g / 3.5 oz   Maracaibo Criolait 38%
200 g / 7 oz   Croquantine, Flaky Wafers
1/2 spoonful    Hazelnut Oil

Passion Fruit Cream
250 g / 8.8 oz   Passion Fruit Purée
140 g / 4.95 oz   Egg yolks
160 g / 5.6 oz   Whole eggs
150 g / 5.3 oz   Sugar
150 g / 5.3 oz   Butter
4 g / 0.14 oz   Sheet Gelatin
Chocolate Mousse
400 g / 14 oz   Maracaibo Criolait 38%
600 g / 21 oz   Fresh cream

Smoothing Ganache
1 lt  Light cream
750 g / 26.5 oz   Arriba 72%

Preparation
Almond and Fresh Coriander Biscuit
Remove and chop the coriander leaves. Whisk the Almond Flour,powdered sugar and eggs. Set aside. Whisk the egg whites andsugar until stiff. Add the melted butter and flour to the whiskedeggs, then add the whisked whites and fresh coriander. Blendcarefully and spread onto a baking sheet and cook at 392°F/200°Cuntil golden brown.

Crisp Coriander Praline
Melt the Maracaibo Criolait 38% at 104-113°F/40-45°C, pour over thepraline, smooth and add the Croquantine, Flaky Wafers. Blend thecoriander and the oil and add to the first mixture. Spread out betweentwo sheets of greaseproof paper to a thickness of approximately 8mm.

Passion Fruit Cream
Soak Sheet Gelatin in cold water. Drain and mix in with all the otheringredients except butter. Bring to the boil, stirring continuously andleave to cool to 113°F/45°C then blend in the butter. Set aside.

Chocolate Mousse
Whip cream to a mousse texture. Melt the chocolate at 113°F/45°C.Add the cream a third at a time and pour into frames directly.

Smoothing Ganache
Bring the cream to the boil, pour over the chopped Arriba 72% a littleat a time and smooth with a spatula.

Setting
Place a praline crisp in a frame and spread with a thin layer of passioncream. Add the Joconde biscuit (cut to the same size as the frame)and complete with the mousse and smooth. Cover with smoothingganache.

Specialty Ingredients
#90350   Almond Flour
#20101   Hazelnut Oil
#90070   Sheet Gelatin
#6926-299 HERO-Swiss PASSION FRUIT PURÉE
#31117   FELCHLIN-Swiss MARACAIBO CRIOLAIT 38%
#31101   FELCHLIN-Swiss ARRIBA 72%
#31333   FELCHLIN-Swiss CROQUANTINE, FLAKY WAFERS